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Tuesday, November 06, 2012

Mulakku Udachathu | Spicy Chilli Dip for Boiled Tapioca(Yuca)

Spicy chilly dip with boiled tapioca is a nostalgic post for me,although I had this only during my vacation times in Kerala.But my parents have a lot of memories associated with this recipe.The bird eye chillies (kanthari mulakku) is a common pepper variety which I have noticed in Kerala.But when I saw a similar kind in the stores here,I immediately caught hold of some but later only did I realise that its thai red chillies.Both chillies look almost the same in looks & flavor too.And so,I recreated the same good old memory of spicy chilly dip with thai red chillies.All guys from Kerala would love to have this with boiled tapioca/boiled taro roots or even boiled sweet potatoes.The recipe for boiled tapioca is posted here.So,guys enjoy the simple dip !!

Method
-Wash,peel the skin of shallots.Wash the chillies,discard stalk.
-Crush the shallots & green chillies in a mortar and pestle.
-Dissolve salt in 2tbsp of warm water and add the crushed shallots & chillies.Drizzle the coconut oil on top just before serving.
-Serve with boiled tapioca(yuca) / kappa puzhugiyathu.

Servings~ a small bowl of dipNOTES
* You can increase the ratio of all ingredients for a larger amount of dip.
* This is a moderately spicy dip.